If you're looking for an easy Hawaiian chicken recipe that delivers bold tropical flavors with minimal effort, this Baked Hawaiian Chicken is the perfect dish for dinner tonight! Juicy chicken thighs marinated in a tangy pineapple sauce, then baked to perfection—this recipe is sure to become your new favorite. Ready in about an hour!
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Why You’ll Love This Recipe
This baked Hawaiian chicken recipe is packed with sweet and savory flavor, thanks to the combination of soy sauce, fresh ginger, garlic, and pineapple juice.
The marinade infuses the chicken with incredible taste, while baking ensures a juicy, tender texture. Plus, it's a great recipe for meal prep—the leftover chicken tastes even better the next day!
This easy dinner recipe is one of our favorite recipes for busy weeknights. Whether you use boneless chicken breasts or dark meat, the result is always a delicious chicken dish the whole family will love. Try this Baked Hawaiian Chicken tonight, and it just might become your go-to recipe!
Try my Instant Pot Hawaiian Chicken next!
Ingredients
Bone-in, skin-on chicken thighs (or substitute boneless skinless chicken thighs). Boneless chicken breasts can also be used, but they may cook faster, so be sure to have your meat thermometer handy.
Soy sauce
Rice vinegar
Fresh grated ginger - or frozen ginger. They are perfect for making sauces and stir fries. I get mine in the freezer section of Target.
Garlic - fresh or frozen.
Pineapple juice
Salt and pepper to taste
This Mango and Pineapple Salsa for serving on the side or over the top.
Optional Additions for Extra Flavor:
- 2 tablespoon brown sugar for a slightly sweeter, caramelized finish
- ½ teaspoon garlic powder for deeper savory flavor
- Pineapple slices or pineapple chunks for a burst of fresh pineapple goodness
- Sliced red bell pepper for color and sweetness
Instructions
Marinate the Chicken: In a large bowl, whisk together soy sauce, rice vinegar, fresh ginger, pressed garlic, and pineapple juice. Season the raw chicken with salt and pepper, then place chicken in the marinade. Let it marinate for at least 30 minutes, up to 2 hours for extra flavor.
Prepare for Baking: Preheat oven to 400°F. Line a baking sheet or baking dish with foil for easy cleanup. Place chicken in a single layer on the sheet after being marinated.
Bake the Chicken: Bake in the preheated oven for 25 minutes.
Reduce the Marinade: While the chicken bakes, pour the reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, creating a thicker sauce.
Baste & Finish Cooking: In the last 5-10 minutes of baking, baste the chicken with the reduced sauce for an extra punch of flavor. Be sure internal temperature reaches 165°F when tested with a meat thermometer.
Serve & Garnish: Serve the chicken over white rice or brown rice, and garnish with sliced green onions. For a complete meal, pair it with a my fresh pineapple mango salsa or bell peppers sautéed in teriyaki sauce.
Storage & Meal Prep Tips
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a small bowl with extra sauce or some teriyaki sauce to keep it juicy.
If you prefer a crock pot version, simply place chicken and sauce in a slow cooker and cook on low for 4–6 hours.
More Hawaiian inspired recipes
- Homemade Loco Moco
- Hawaiian Brown Gravy
- Instant Pot Hawaiian Chicken
- Hawaiian Roll French Toast Casserole
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Baked Hawaiian Chicken
Ingredients
- 4-6 bone-in, skin on chicken thighs
- ¼ cup soy sauce low sodium
- ¼ cup rice vinegar
- 2 teaspoon fresh ginger grated finely
- 2 teaspoon fresh garlic grated finely
- 1 cup pineapple juice
- salt and pepper to taste
- Mango Pineapple Salsa
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- Mix soy sauce, rice vinegar, ginger, garlic, and pineapple juice in a bowl or zip-top bag. Add chicken to the marinade and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Remove the chicken from the marinade, letting the excess drip back into the bag. Place thighs evenly on the baking sheet. Season with salt and pepper, to taste. Bake for about 25 minutes (partial cooking time).
- While the chicken bakes, bring the leftover marinade to a boil in a saucepan over high heat. Reduce heat and simmer for 10-15 minutes.
- Remove the pan from the oven and baste the chicken thighs with the marinade. Return the chicken to the oven and bake until crispy (about another 5-10 minutes). Be sure to cook chicken to an internal temperature of 165 degrees F.
- Serve with hot cooked rice, mango and pineapple salsa and sliced green onions.
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